![]() ![]() The moisture of the dough gives the flatbread a lovely texture, so rather than dry it out with more flour, I simply use my hands to gently shape and stretch the dough out into a roundish disk. These flatbreads then take on a more “rustic” look and feel since they are not at all uniform. They are cooked on the stovetop in a heavy skillet (I like to use a couple of cast iron skillets going at the same time), giving them a lovely pattern of browned spots.īecause the dough is on the moist side, rolling it out with a rolling pin could be tricky or require lots of extra flour. I like to mix the dough up at night and let it rise while I sleep, then move on to the rest of the steps in the morning. Freshly ground whole wheat flour and salt combine with water, sourdough starter, and a bit of olive oil to make a moist dough. This flatbread recipe is incredibly simple. I love how simple and versatile flatbread is, and when made with sourdough starter, it takes on a wonderful flavor that is hard to beat! Breakfasts are always happy ones when scrambled eggs and cheese turn flatbread into morning wraps. My children snack on it plain, but it’s also quickly devoured when paired with hummus or another bean dip. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |